Butter Chicken Curry

with Basmati Rice and Naan Bread
Quicker, healthier and tastier than a take-away!
988 Reviews
Cals 1203 · Prot 67 · Carbs 148 · Fat 39
Family-Friendly
Try Hello Chef Now
35 min
Butter Chicken Curry with Basmati Rice and Naan Bread
Quicker, healthier and tastier than a take-away!
988 Reviews
Cals 1203 · Prot 67 · Carbs 148 · Fat 39
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Ginger garlic paste
20 Grams
Lemon
1 Piece
Coriander cumin powder
4 Grams
Garam masala
2 Grams
Turmeric powder
2 Grams
Chilli powder
2 Grams
Natural yogurt 4*
170 Grams
Curry
Ghee 4*
20 Grams
Tomato passata
200 Grams
Cooking cream 4*
100 ML
Chicken stock cube 4*5*9*15*
0.5 Piece
Brown sugar
5 Grams
Sides
Basmati rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
Carrot
1 Piece
Fresh coriander
15 Grams
Nigella seeds
5 Grams
Lime
1 Piece
Tandoori naan 4*10*
2 Piece

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Marinate

1 Marinate

Chop the chicken. Combine the chicken, ginger garlic paste, 2/3/4 Tbsp of lemon juice, cumin coriander powder, garam masala, turmeric and a pinch of chilli powder (spicy!) in a bowl. Add 100/100/170 g of natural yogurt and mix well. Marinate for at least 15 min, preferably for a few hours or overnight in the fridge.
Tip! Use the 15 min marinading time to rinse and soak your rice! Or, marinate the chicken for up to 24 hours beforehand.
Boil rice

2 Boil rice

Once the chicken has marinated for long enough, add the basmati rice, the measured water and a pinch of salt to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pot from the heat and keep covered until serving.
Fry chicken

3 Fry chicken

Meanwhile, heat a pan over a medium-high heat with the ghee. Once hot, remove the chicken chunks from the marinade (don't shake off the excess) and add them to the pan. Discard the leftover marinade. Fry the chicken for 3 min.
Simmer

4 Simmer

Add the tomato passata, cooking cream, 0.5/0.5/1 stock cube and brown sugar. Reduce the heat to low, cover and simmer (don't boil!) for 10-15 min. Add a splash of water if the sauce looks too thick. Season with salt to taste.
Sides

5 Sides

Meanwhile, grate the carrot. Pick the coriander leaves. Add both to a bowl with the nigella seeds, a pinch of salt and a squeeze of lime juice. This is your salad. Warm the naan in a microwave or in a hot oven.
Serve

6 Serve

Serve the butter chicken over the cooked basmati rice. Serve the salad and naan bread to the side.
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